Foodelicious!

When I first saw this cake, I was rather apprehensive as watermelon always give me a "watery" impression but since I had no orders for the day, I thought I will try it. However, I made a few changes. I used sponge fingers instead of swiss roll for the side and add sponge cake layers inside instead of just leaving the cake all mousse.

The lime mousse was slightly complicated to make but I was very surprised that it actually set well. Not a wobbly squishy mousse but a rather airy and delicious mousse that is addictive. The addictive part is the tangy lime flavor....it just make you want to keep eating it. Dangerous cake to have around me. hahahaha..

Oh.. and there was the fun part of balling watermelon. Hehehhehee... I have this fascination of balling melons. It must be a fascination from childhood where such things was a stylo mylo thing to do but since I was a very young kid, I never got a chance to it until I attain adulthood. Anyway, back to the cake, once the balls of watermelon has been nicely arranged on top, the layer of jello to hold them was very tricky. A mojito jello that I need to make sure it set fast before all of it get soaked into the sponge fingers. Tricky

So, while the cake was getting some rest time in the fridge, I was praying hard that everything will turn out well. I, afterall, decided to be funky and change quite a few things about this cake. Hehehehe.. after a few hours, eager beaver me took the cake out and cut it up.. Yay.. it turned out and the taste test went very well. Everyone simply love it. Some was mesmerized by it.. hahahahhahaa... some asked for more pieces.. hehehehe...

So, this watermelon mojito cake is for sale.. This is quite a big cake.. do call for price.

I took my home made bread, cut it, toast it, dug out the turkey ham, slice it and lay on it.. and went on my merry ways to make my pouched eggs. In case you havent already know, egg benedict is pouched eggs and it's not as easy weasy as it seems. It took me a lot of eggs to master the skill of making a perfectly enveloped pouched egg years ago and I am glad I have not lost that skill. The technique is to swirl the water, keep the water boiling gently and dropping the egg at the right movement so that the swirling of the water will "fold" the egg whites around the yolk and lastly, scoop it up at the right movement. Not too raw, not too cook. Hehehehehe..

Anyway, very quickly I got the whole dish assembled with a quick hollandaise sauce. Yup, it is actually not that difficult to make egg benedict at home afterall. My daughter whalloped the whole works of this for her breakfast and declared that it's the best so far.. Hahahahahaha... Shangri-la hotel will now see less 1 customer.. hahahaha..

This is good on hot hot days when you just dont feel like eating anything. Hehehehe.. Made this impromptu and was surprised by the taste! The mangoes were succulent and juicy but firm and seductive while the blueberries were just awesome! Never thought that blueberries are mangoes best friends.. Anyways..

The pastry was melt in the mouth which I love with a not too rich custard filling. Yes, in such heat, you dont want to eat anything that is rich... light but not too light is good and that's the custard I made...

So, overall, I gobbled these up with 2 girlfriends and was rather sad we didnt have more to gobble. But anyhow, will be making more of these and plan to sell them for RM8.50 each. with a minimum order of 6.

Awhile ago one of my favorite blogs, http://hungerhunger.blogspot.com/

had this lovely cake.. A cake that I have always wanted to make but never got around doing because, for one, the few coconut cakes I have made didnt live up to my idea of what I would like as a coconut cake..until I saw Terri's blog.. wooot!! For another, I didnt have time and was partly lazy.. tsk! tsk! tsk!... Anyway, today, I got time and wasnt lazy.. so, I made this cake and the result was...

I must say I was very very surprised with the texture. I absolutely love it!! It's light, soft, moist and somewhat like sponge but had a hint of buttercake texture. Absolutely fabolously love it!! However, I am not too please with the flavor.. the coconut aroma/flavor didnt quite come thru inspite of me using fresh coconut cream.. Hmm.. perhaps I need to work on this.. And my idea of using lime curd to contrast or rather bring out the coconut flavor didnt quite work... Hmmmmmmmm... I need to work on this too. I have to decide if I want to reduce sugar as it's sweet but if I do, will that affect the flavor? Would the coconut flavor disappear all together? Would I still want to use lime curd on this cake? Yes, this cake needs a bit more work..

Overall, I find this cake has potential! I like the texture.. I love the look of this cake.. and yes, I didnt go thru all the effort of making a few different cream for this cake.. instead, use my usual light and fluffy buttercream but the result is just as good, I think. Hehehe..

Am I going to make this again?? Oh yes!! hell yes.. hahahaha.. this time, I will change a few things.. and once I get this right, I will sell this cake! Oh yesss.... it's not easy to find an awesome cake.. what more an awesome coconut cake!! Stay tune!!

Tangerine and Chinese New Year are twins!! hahahahaha... I was asked to create something interesting for a friend's open house party.. something easy to eat and refreshing.. and me being me, wasnt happy to just pick out one of the many cakes I have made.... so, while I was cracking my head, an idea came to me..... slices of tangerine! Hahahahaha...slices of tangerine sitting on a cheesecake....

So, to make it really interesting, I revised the normal cheesecake and added a big slosh of orange and tangerine juice, a tiny slosh of orange liquor, lots of orange peel and when I taste test it, I still felt something is missing.. something to give it a boost... what??!! what??!!!... until I saw my Green & Blacks staring back at me... ooooooo....

And with a 80% cacao chocolate in hand, I melted that and swirl it into the cheesecake... Viola!! you never could have guest that a tiny swirl of chocolate could create such an effect! It was explosively awesome! Hahahahahahaa...

So, with the slices of tangerine stuck in my head, with the cheesecake all made up.. with a small secret nicely tucked in the cake.... I went about to create what I have in mind.... The above! Hahahahahaa.... it was simply spectacular if I may say so! and as for my friend.. she was beaming like a child with her first angpau! Hahahahaha..

This is on sale for RM110... heh! heh! heh!.... for an explosive CNY treat.. why not??

A delicious cheesecake nicely flavored with raspberries and topped with lots of berries.. blueberries and strawberries. The delicious aroma from the 3 berries is simply enticing and one will not stop at 1 slice...

Another successful cheesecake creation sold at RM120...

Hehehehe... Isabelle wanted her security bunny to be the mascot for her birthday cake this year! However, Isabelle made a few changes to her security bunny.. specifically, "white bunny instead of blue, pink bow instead of yellow and must have lilac paws. Ivan must be sitting in a garden with flowers" Now, this is what I classify as a client who knows what she wants!! Hehehe..

So, with the above instructions and an instruction from Isabelle's mama "the cake must be your bestest chocolate cake" I came up with the above.. a super moist chocolate cake with chocolate ganache icing and all Isabelle's requirements.

On collection day, Isabelle couldnt come as she had to go to school.. her baby sister came instead and Nat Nat squealed in delight!! Hahahahaha.. that's when I know the cake has pass its test!

This cake weigh in at 2.5kg and was sold for RM300.00

I have heard of this dessert but never seem to get to try it every time I go to London until my recent trip. Hehehe.. ok, the history of this came from the fact that boys from Eton, the prestigious school for the elite, eat their meringue and cream dessert by mixing everything up into a big pile of mess. After awhile, everyone follow suit because yes, it taste better to eat this mess than the conventional way... Hehehehe.. henceforth, this is known as Eton Mess.

This is basically a meringue that is crispy on the outside but chewy and sticky on the inside dressed up with a generous dollop of cream that is luxurious, creamy and velvety. All these are topped with a generous portion of delicious strawberries that are juicy and succulent paired up with balsamic vinegar. It is suppose to look like a big pile of mess.... dont attempt to make it look anything else... that is the beauty!

To eat, you just need to dig in and each spoonful of this delicious awesome dessert will give you something crispy and smooth, something chewy and sticky, something luxurious and creamy, something sweet and tangy, something succulent and juicy, something to die for.. something that will keep you digging in!!

This is most definitely an awesome dessert.. it is worth every single sinful calories.. it's what life is about! Fun and happiness in every spoonful!! Try this!! Try it even if you dont like sweet stuff!! Nothing makes you feel happy like Eton Mess.

Yes, another food I had in London and miss...... Yes, this is for sale and it is most definitely great for parties!

I was in a very arty farty mood when I created this cheesecake. I wanted something to suit the friend I was making this cheesecake for. It was a friend whom I have known for 25 years!! This friend always reminded me of something that is fanciful and fun and I had this idea of having strawberry compote swirl together with blueberry and apricot puree on a cheesecake and the look was exactly what I would like to make for my friend.

The taste of this creation is also simply divine.. The 3 different types of fruits in its different texture combine very well with the cheesecake I made which is light and luxurious. The whole effect is further enhanced with a chocolate cookie base. As for the taste, I must say it is terribly yummy... I took 2nd helping!! Wakakakakaka...

This cheese cake is priced at RM95.

I have always wanted to have a yule log cake for Christmas when I was a young child... but never had. So, it has always been my hidden desire to have a yule log cake.. Heh! Heh! Heh! to eat when I was young and to make when I am older...

Recently, I had a Christmas party catering and the english lady wanted a yule log cake! Hehehehe.. my opportunity came! This english lady was very specific with her yule log cake.. it must be a chocolate sponge cake with light but creamy buttercream... and, she wanted it white to have that snowing feel...

So, I used my trusted sponge cake recipe for this.. a sponge cake that is all eggs and no chemicals or enhancer or stabilizer.. just loads of eggs, sugar and flour.. yes, making sponge cake is a skill and one has to practise and practise to get it right...(that is if you want it all original and no chemicals).. and again, it is a skill to roll the sponge cake before it cools down to get a perfect roll...

As for the butter cream, well, I am very fussy with butter cream.. I absolutely hate those commercial butter cream... it has that oily and sweet to death tastel eaving the mouth feeling all yucky. So, I have been trying out all sorts of butter cream recipes whenever I am free.. and finally found this recipe.. and yes, I made some adjustments and viola! it is very good.. Creamy and luxurious and the best part, it is not too sweet..

Marrying these two... and I got a beautiful yule log cake!! The sponge cake was soft and moist and went very well with the buttercream.. The taste was very enticing and the whole look just makes me feel very christmasy!! Hehehe..

And yes, the english lady called to say that everybody "ooohhh.. ahhhh" in the party when she took out this cake. Needless to say, everybody had a piece of the yule log and some went back for more. So many times more that she is ordering this yule log cake again! This was sold for RM85.. yes, with all the traditional tacky xmas decoration... Fra lalalalalaa..

This is a chestnut cheesecake.... Well, the story is that I saw these really huge and delicious looking chestnuts in the market and couldnt resist!!! The chestnuts were just calling out to me.."buy me! buy me!"

So, I lost the battle and bought the huge and delicious looking chestnuts... boil it and had a great time eating them. They were very luxuriously yummy.. sweet and creamy. Hmmm... however there is just so much I can eat and there are still some leftover looking at me.. and that got me thinking....tick! tick! tick! tick!

And this is what I made... pureed the chestnuts.. mix them into a dense cheesecake recipe and for added fun, added some chopped chestnuts at the base.. bake it and viola!! I must say, the chestnut flavor isnt too pervalent.. just a right amount in taste and flavor.. it made the cheesecake even more luxurious..but not in a gooey thick and hard to eat type.. It made the cheesecake a yummy treat!

I should think this is quite good for people who like a cheesecake with no frills.. You know, no whipped cream, no fancy deco or funky methods to make.. To me it is good for afternoon tea parties..

Try it.. this is sold only during this chestnut season at RM90... After the season, I dont think I will be selling this as commercial chestnut puree cost more than both my arms and legs!!

This is a berrilicious cake.. vanilla sponge with strawberries filling with whipped cream, fashioned into a birthday cake for Jason. This was sold for RM150 weighing in at 2.5kg.